oh, my god. it just melts in your mouth. i m stanley tucci, i m fascinated by my italian heritage. so, i m travelling across italy to discover how the food, in each of this country s twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michaelangelo, i think if he were to come back today, he d be able to walk around florence. it hasn t changed. but it s the hands of the ordinary people. we fold it like this. that have crafted the incredible food here. it s like a christmas in your mouth. yeah. this is a place built on human ingenuity, mind-boggling riches and an insane amoutn of bread. i really don t know how. it s delicious but so hot. all great love affairs start somewhere. and for me, my love of italy started right here in florence when i was just 20 years old. you have to taste that. like this tartlet filled with rice pudding. i mean come on, there s always something wonderful to discover
and here we are. yeah. yeah, it s very exciting. i m having lunch at the shingle in the ankle, one of my favorite restaurants in florence. it s so nice to see, really nice to see. and i m joined again by local food expert, professor leonardo roman allen my friend they are restore, daniela murphy. i. stanley high. oh. hi hi. this place specializes in poor food in the recipes are so heavenly i m sure it s we re all bread would choose to come and die marks marco must sally is the restaurants owner. this is the readability, basically the main ingredients are bred in the black habits and then we have the tomato and bread soup, papa all pointed oral. the bases olive oil and garlic, tusk and bread and tomato. it sounds very simple, not so simple to prepare.
oh, my god. it just melts in your mouth. i m stanley tucci, i m fascinated by my italian heritage. so, i m travelling across italy to discover how the food, in each of this country s twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michaelangelo, i think if he were to come back today, he d be able to walk around florence. it hasn t changed. but it s the hands of the ordinary people. we fold it like this. that have crafted the incredible food here. it s like a christmas in your mouth. yeah. this is a place built on human ingenuity, mind-boggling riches and an insane amoutn of bread. i really don t know how. it s delicious but so hot. all great love affairs start
, it s it s. delicious especially for summertime, it s really. fresh yeah it s, like it really is the perfect appetizer, isn t it. exactly. exactly. wow you ve taken tomatoes to a whole other place and the simplest dishes to a whole other level. the simple bread salad as woven its way through tusk and society, from peasants ensuring food doesn t go to waste to florentina wrist across. it s great to see these definitive protests can flavors now inspiring and degeneration, making exciting food looks to the future while respecting the land and its history. my name is joshua florence, and one thing i learned being a firefighter is plan ahead.
who is that? [speaking non-english] who is that? during the renaissance, migrants were actively encouraged to settle in live or no and its reputation as a free thinking big hearted city by the sea. oh yeah nice. drew people from across europe and beyond. in the town center, is a tiny place called courts area going. it opened in 1959 and sells just one thing. known as the cake, it s a pancake made from chick pea flower. [speaking non-english] this food is a local institution, serving up the cake in, what else, a huge